Description
This flavorful Buffalo Chicken recipe features tender, marinated chicken breasts cooked on the stovetop with a spicy and tangy buffalo sauce glaze. The marinade combines classic hot sauce, honey, lime juice, and a blend of spices for a perfect balance of heat and sweetness. Ready in under 30 minutes (plus marinating time), this dish is ideal for an easy weeknight dinner that delivers bold flavor and a satisfying kick.
Ingredients
Scale
Chicken and Marinade Ingredients
- 2-3 boneless, skinless chicken breasts, pounded thin (approximately 1 pound)
- 3 tablespoons olive oil, divided
- 1/4 cup Frank’s Hot Wings Sauce (or Frank’s Original Hot Sauce for less heat)
- 2 tablespoons honey
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ¼ teaspoon pepper
Buffalo Glaze
- Reserved marinade (from the chicken marinade)
- 1 tablespoon honey
- 1 ½ teaspoons lime juice
Instructions
- Make the Marinade: In a medium bowl, whisk together buffalo sauce, honey, lime juice, garlic powder, chili powder, salt, cumin, smoked paprika, onion powder, and pepper to create the marinade. Measure out 1/4 cup of this marinade and combine it with 2 tablespoons of olive oil in a shallow dish or freezer bag.
- Marinate the Chicken: Add the pounded chicken breasts to the marinade, tossing to coat evenly. Cover and refrigerate for at least 2 hours, or up to overnight, to allow the flavors to deeply penetrate the meat.
- Make the Buffalo Glaze: To the remaining marinade, whisk in 1 tablespoon honey and 1 ½ teaspoons lime juice. Store this glaze in the refrigerator until ready to use for brushing on the cooked chicken.
- Prepare to Cook: Remove the chicken from the refrigerator and let it sit at room temperature for 15-30 minutes to take the chill off, which promotes even cooking.
- Cook the Chicken: Heat a large non-stick skillet over medium-high heat until very hot. Add the chicken breasts to the pan without stirring. Cook undisturbed for 3-5 minutes until the underside is nicely browned or blackened, depending on preference. Flip the chicken over, cover the skillet with a lid, reduce heat to medium, and cook for an additional 5-7 minutes or until the chicken is cooked through (internal temperature should reach 165°F).
- Rest the Chicken: Remove the cooked chicken breasts from the skillet and transfer to a cutting board. Allow the chicken to rest for 5 minutes to let the juices redistribute and keep the meat tender.
- Glaze the Chicken: Brush the chicken with the desired amount of the prepared buffalo glaze. Use more glaze for increased heat and flavor, or less glaze for a milder taste. Serve immediately.
Notes
- For best results, pound the chicken breasts to an even thickness before marinating to ensure uniform cooking.
- If short on time, marinating for 2 hours will still impart good flavor, but overnight marinating intensifies the taste.
- Use a meat thermometer to guarantee the chicken reaches 165°F internally for safe consumption.
- This recipe can be adjusted for less spicy heat by using Frank’s Original Hot Sauce instead of the hot wings sauce.
- Leftover glazed chicken can be sliced and used in salads, wraps, or sandwiches.
